Grape-Nuts Pudding is a classic, New England dessert that is not too sweet and tastes incredible with a dollop of whipped cream. If you are a fan of Grape Nuts cereal, then this recipe is for you. It is quick and easy to make, so if you’re in the mood for something sweet or looking for an after-dinner dessert then this is ideal!
This vintage recipe is made by combining milk, eggs, sugar, butter and Grape Nuts cereal with a little vanilla extract for flavor. The ingredients are then baked together in an oven until they become thick enough to be called pudding.
What is Grape-Nuts Pudding?
Grape Nut Pudding is a traditional American dessert that has been around since the 1920s! It is made with dry Grape-Nuts cereal that is re-hydrated with water. This softens the otherwise extremely crunchy cereal. Then, the moistened cereal is combined with eggs, milk, vanilla extract, butter, and sugar to make a baked custard-like dessert. The cereal sinks to the bottom as it bakes and the top, golden-brown layer forms a sweet custard layer.
Ingredients
- 1 cup of Grape-Nuts cereal soaked in warm water (just enough to fill the measuring cup)
- 3/4 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 4 large eggs
- 4 cups of whole milk
- 1 tablespoon of butter (melted)
Make it!
Soak your Grape-Nuts in a measuring cup which you will fill with water until you reach the one cup mark. It might not equal one full cup of water so be advised to just fill the cup to that line with the cereal in it.
Preheat the oven to 350 degrees Fahrenheit.
Spray a deep-walled casserole dish with nonstick spray and place it on top of a walled baking sheet. Add 2 cups of water to the baking sheet which the casserole dish will sit on.
Place soaked Grape-Nuts in the bottom of the sprayed casserole dish.
In a large bowl combine the sugar, eggs, and vanilla. Whisk in the milk, and melted butter and combine fully.
Pour mixture over the cereal and bake for 90 minutes uncovered in the water bath. This water helps to keep the pudding moist and prevents it from cracking and drying out.
Allow pudding to firm up at room temperature for at least one hour before serving.
This is best eaten warm, and can be reheated if it gets cool.
I served my Grape-Nuts pudding with real whipped cream and a dusting of cinnamon. It makes a great breakfast or dessert on a cool day.
Grape-Nuts Pudding
Equipment
- 9 x 13 casserole dish
- measuring cup
Ingredients
- 1 cup Grape-Nuts Cereal Fill measuring cup with Grape-Nuts with water to bring the water to the one cup mark. Please not it will not equal one cup of water. You only want the water to reach the fill line to moisten the cereal.
- 3/4 cup granulated sugar
- 2 tsps. vanilla extract
- 4 large eggs
- 4 cups whole milk
- 1 tbsp. melted butter
Instructions
- Soak your Grape-Nuts in a measuring cup which you will fill with water until you reach the one cup mark. It might not equal one full cup of water so be advised to just fill the cup to that line with the cereal in it.
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a deep-walled casserole dish with nonstick spray and place it on top of a walled baking sheet. Add 2 cups of water to the baking sheet which the casserole dish will sit on.
- Place soaked Grape-Nuts in the bottom of the sprayed casserole dish.
- In a large bowl combine the sugar, eggs, and vanilla. Whisk in the milk, and melted butter and combine fully.
- Pour mixture over the cereal and bake for 90 minutes uncovered in the water bath. This water helps to keep the pudding moist and prevents it from cracking and drying out.
- Allow pudding to firm up at room temperature for at least one hour before serving.
- Serve with fresh whipped cream & extra cinnamon topping *if preferred
Hi Amy and Jared!
First off you have a beautiful family!
As we speak I have your grapenut pudding in the oven cooking. I did spray my pan first and I added raisins. I love the straightforward simplicity of this recipe and eagerly await surprising my husband with it. The first time I ever had it was at Marliave’s in Boston MANY years ago and was so crazed over it I implored my mother to get the recipe for it which she did by calling into Gus Saunders radio show on WBZ. I lost the recipe years ago and never found another good one. I suspect yours is THE ONE…I’ll let you know…
Hello Ellie,
Thank you, so much! I hope this recipe was what you were looking for!